Dimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)
Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes
Use a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.
1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture 1 dessertspoon grated orange rind 3 tablespoons butter (90 gms) ¾ cup sugar (165 gms) 1 egg 1 cup sultanas (165 gms) 2 cups SR flour (300 gms) Pinch salt ½ cup milk … Read more »
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
This recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
Ingredients: 8 eggs 4 spring onions, sliced, plus … Read more »
Ingredients: 300 ml milk Pinch salt ½ cup caster/pure icing sugar (not icing sugar mixture) 10 g grated truffle 2 eggs 300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and sugar … Read more »
Fiji Pumpkin Curry
/in Mains, Recipes /by Debbie WorganDimity learned this recipe from her mother, Peta, who was taught it in Fiji. It’s best when you use fresh spices and herbs but do what you can! It’s delicious! (Dimity is my bestie – Flick)
Ingredients: 680 gms (around 3 cups) pumpkin, skinned and chopped into large (around 1.5 inches/3.5 cm) cubes
6 cloves garlic, finely grated
2.5 cms of fresh turmeric, finely grated
2.5 cms green ginger, finely grated
… Read more »
Pumpkin cake
/in Desserts, Recipes /by Debbie WorganUse a dry pumpkin like Queensland Blue or Jarrahdale. Kents are too wet.
1 cup cooked mashed pumpkin (260 gms) – allow to cool and drain off all excess moisture
1 dessertspoon grated orange rind
3 tablespoons butter (90 gms)
¾ cup sugar (165 gms)
1 egg
1 cup sultanas (165 gms)
2 cups SR flour (300 gms)
Pinch salt
½ cup milk … Read more »
Mushrooms on toast
/in Mains, Recipes /by Debbie WorganTilba Mushrooms
Sauté fresh oyster mushrooms in a generous amount of butter. Add cracked black pepper to your taste and a little lemon juice to enhance the mushroom flavour. Serve on toast, or a bed of English spinach when in season. Great recipe for breakfast, lunch or dinner. Can substitute Swiss Brown mushrooms for the oyster mushrooms.
Nori omelet with miso mushroom broth
/in Recipes, Soups /by Debbie WorganThis recipe is a great way to start your day. I find if I have eggs for breakfast, I am not hungry or distracted by food until lunchtime. If you don’t have dashi, you could use a homemade stock. I use red miso in winter and lighter shiro miso in the hotter months as it is less salty. Serves 4
Ingredients:
8 eggs
4 spring onions, sliced, plus … Read more »
Truffle ice cream
/in Desserts, Recipes /by Debbie WorganGulaga Gold, Dignams Creek
Ingredients:
300 ml milk
Pinch salt
½ cup caster/pure icing sugar (not icing sugar mixture)
10 g grated truffle
2 eggs
300 ml cream
Method: 12-24 hours before making the ice cream start infusing the cream with truffle flavour. To do this, combine the cream and truffle. Refrigerate and allow to infuse for 12-24 hours. Then whisk the eggs. Combine milk, salt and sugar … Read more »
Gulaga Organics Smoothies (with thanks to Gulaga Organics)
/in Drinks, Recipes /by Debbie WorganCacao Smoothie:
350 mls unsweetened almond milk
1 tbsp cacao powder
1 frozen banana
3 drops choc stevia
2 dates
Berry Smoothie:
350 mls coconut water
1 cup frozen blueberries
¼ frozen apple
1 frozen banana
3 drops of vanilla stevia
Here’s what you will do:
1. Cut fruit into 1 cm pieces.
2. Blend fruit and other ingredients … Read more »